Research topic:lentil

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Find more facts and information on our topic page about lentil

lentils

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

lentils Legumes; dried seeds of many varieties of Lens esculenta, they may be green, yellow, or orange‐red. When ground, they are frequently used to thicken soup. A 120‐g portion is a rich source of copper and selenium; a good source of iron; a source of protein, vitamin B6, folate, and zinc; contains 0.6 g of fat, of which 20% is saturated; provides 4.8 g of dietary fibre; supplies 125 kcal (520 kJ).

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DAVID A. BENDER. "lentils." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 20 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "lentils." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 20, 2009). http://www.encyclopedia.com/doc/1O39-lentils.html

DAVID A. BENDER. "lentils." A Dictionary of Food and Nutrition. 2005. Retrieved December 20, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-lentils.html

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Encyclopedia entry from: Encyclopedia of Food and Culture ...the dosa (fermented rice flour and lentil pancake) is common everywhere. However...This is served with sambar (a spicy lentil preparation) and a variety of chutneys...in several varieties. Rasam , a spicy lentil soup, is common to the entire southern...
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